vegan eggless sponge cake
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Rose Elliot's Eggless Sponge Cake

Rose Elliot's eggless cake is surprisingly fluffy, light and airy! Ideal with a nice cup of steaming tea.
Prep Time20 mins
Cook Time25 mins
Course: Dessert, Snack
Cuisine: American, British
Keyword: Vegan,Sponge cake,Victoria sponge, Afternoon tea
Servings: 8 slices
Author: Rose Elliot: Recipe/ Description and photos of baking: Jacq.

Equipment

Ingredients

  • 225 grams self-raising flour, sifted. Rose Elliot calls for 'self raising 81% whole wheat flour' but I have just used ordinary self-raising flour.
  • 2 tsps baking powder
  • 175 grams caster sugar Rose Elliot recipe gives the option of using soft brown sugar instead. I just used caster sugar
  • 6 tbsp oil I used vegetable oil (rapeseed)
  • 225 ml water
  • 1 tsp vanilla essence
  • 5 tbsp jam I used raspberry jam
  • 1 tbsp icing sugar this is to sieve on top of the finished cake. I used icing sugar, while Elliot suggests caster sugar to sprinkle.
  • Squoosh vegan cream optional

Instructions

  • Preheat oven 160 Fan/180 Celsius/ 350 Fahrenheit/Gas 4.
  • Grease 2 cake tins with margarine and line with baking parchment. If desired for added protection grease the baking parchment also.
  • Add the flour, baking powder,sugar, oil, water and vanilla into a mixing bowl.
    cake mix
  • Using a wooden spoon mix all ingredients thoroughly. Texture should look like abit like pancake batter.
    vegan eggless sponge cake
  • Divide the mix between the two cake pans.
    vegan eggless sponge cake
  • If possible place the tins side-by-side on the middle shelf. If not have one on the middle shelf and one below.
  • Cakes will take around 25-30 minutes to bake through. They are ready when a skewer comes out clean and the tops are springy and golden.
    vegan eggless sponge cake
  • Leave in the tins for 10 minutes, before tipping gently out and placed on a wire rack to completely cool. Remove any baking parchment.
  • Whip up the jam, till smooth and runnier. if the jam is really thick you can add a tsp of water and whisk up with a fork to achieve a spreading consistency (these instructions are not part of Rose Elliot's recipe.
    jam
  • When cakes are cool, spread the jam on the underside of one of the cakes and place the underside of the other cake on top.
  • Using a sieve, dust the top with icing sugar.
    vegan eggless sponge cake
  • Cake is ready!
    vegan eggless sponge cake

Notes

  • Rose Elliot's recipe states that buttercream or fudge icing can be used to fill the cake as well as spread on top. I've just gone for the jam and icing sugar topping for everyday eating. For a birthday or celebration I would add a more indulgent topping and filling such as buttercream or fudge. But not too sure about the fudge, I would likely save fudge icing for a chocolate cake.
  • For a celebration cake that needs more height, bake a double batch so that you have 4 cake layers to work with!